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Stuffed Muffins

Ingredients

350 g spelt flour

200 g barley flour

1 tablespoon of chia seeds

2 tablespoons of olive oil

500 ml of mineral water

a little salt

juice of about 2/3 lemon

1 teaspoon of baking soda

Preparation

Mix two types of flour, add seeds and water and leave to ferment. After fermentation add oil, lemon juice and baking soda and knead well. Pour into molds for muffins and bake on 220 degrees for some 40 minutes. Remove from the oven, wrap in dishcloth and keep in it some 20 minutes to soften. Then unwrap, wait to cool, cut into two places and stuff per your wish with sour cream, ham, bacon, tomato…